Mutton Pepper Roast | Mutton Sukka Varuval

Days have literally flown out of the window and I was surprised that I was too relaxing to think about doing any new post here. I had to fall back on another recipe that's been in draft for a while. Mutton Pepper Roast or the Sukka Varuval was part of this non veg thali that I made some weeks ago. 

So finally it came to my rescue and I am happy to share it as there were quite a few requests for this recipe. I feel bad that I haven't shared it before. I had a weekend off and it almost felt like a vacation. Getting back to work on Monday morning seem too upsetting. Well as hubby dear says, life is not a vacation all the time. We got to get back to work, else even vacation will be boring. 

Coming back to the recipe, Daddy always keeps asking for a Pepper roast that he ate at some place, then at times he remembers Amma making this some decades back. She has completely forgotten the recipe, so no amount of cajoling or coercing can make her remember how she used to make. However Daddy always claims that was the best. To please him I come up with my own each I get a chance and hope to make him say this is it! Anyway he said this tasted so good, almost came close to that. I guess it's more a case of nostalgia than anything else.

Mutton Pepper Roast

Ingredients Needed

Mutton - 250 gms
Oil - 2 tsp
Fennel seeds - 1/4 tsp
Cardamon - 2
Cloves - 2
Cinnamon - 1
Onions - 3/4 cup
Ginger Garlic paste - 1/4 tsp
Turmeric powder - 1/2 tsp
Rock salt to taste
Mint leaves / pudina - handful
Tomato - 1 small
Coriander powder - 1 tsp
Chili powder - 1 tsp
Water - 1 cup
Coconut paste - 1/2 cup
Fresh Pepper powder - 2 tsp
Ghee - 1 tsp

How to make the Mutton Gojju

Wash and cut the mutton into smaller pieces, let it drain in the colander.

Heat a kadai with oil. Add all the whole spices like the fennel seeds, cardamon, cloves and cinnamon. Saute well.

Then add the ginger garlic paste and cook till the raw smell leaves.

Next add finely chopped onions. Saute till the onions colour changes.

Now add the drained mutton pieces, saute on high flame till the water starts coming out. Add the mint leaves and cook on high. Add turmeric powder and continue cooking.

Add chopped tomatoes, then chili powder, coriander powder. Cook with lid covered for 10 mins.

Make sure the water is all evaporated. Saute well.

Now add a cup of water or just enough to cover the mutton. Transfer to pressure cooker and cook for 3 whistles or till done.

Once the pressure falls down, remove the lid and add the coconut paste.

Bring to boil and simmer till all the water evaporates. This may take about 5 - 7 mins on high. Make sure you keep stirring.

When the water is completely gone, add freshly ground pepper powder, and ghee. Combine everything well.

Finally garnish with coriander leaves.

Mutton Sukka Varuval

Sending this to Usha's Red Meat Feast event

Other Mutton Recipes